Polenta with a Spicy Tomato, Cheese and Bacon Topping

I made polenta in the slow cooker for the first time yesterday. It took 6 hours on low and turned out fine, just a little mushier than usual. I spooned it into a baking dish and left it in the fridge overnight to firm up.

Then spread it with a layer of Anathoth Farm Hot Chilli relish,  some chopped tomatoes, and free range bacon. Plenty of grated tasty cheddar cheese went over the top.

It took twenty minutes in a moderate oven before it was piping hot and the cheese had melted. Nice comfort food for lunch.

I'll  experiment further with this recipe, use firmer polenta so it can be cut into squares and maybe add some chopped onions and mushrooms to the topping as well.